Spicy Thai Ginger Beef - Fresh From the Flame - MSNewsNow.com - Jackson, MS

Ingredients:

• 12 ounces of beef top round steak
• 1 tablespoon fish sauce
• 1 tablespoon water
• 1 teaspoon finely shredded lime peel
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1-2 tablespoons canola oil
• 2 medium zucchini, coarsely chopped
• 6 green onions, bias-cut into 1-inch pieces
• 1 fresh jalapeno pepper, seeded and finely chopped
• 2 teaspoons grated fresh ginger
• 3 cloves of garlic, minced
• 2 cups of hot cooked jasmine rice
• 2 tablespoons chopped cilantro

Directions:

Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.

For sauce, in a small bowl sir together fish sauce, water, lime peel, lime juice, and sugar. Set aside.

Pour cooking oil into a wok or large skillet. (add more oil as necessary during cooking ad needed.) preheat over medium-high heat. Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from the wok. Add green onions to the hot wok; stir-fry for 1 ½ minutes. Remove green onions from the wok.

Add jalapeno pepper, ginger, and garlic to the hot wok. Stir-fry for 15 seconds. Add beef; stir-fry for 2 to 3 minutes or until cooked through. Return zucchini and green onions to the wok.

Add sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with cilantro.

Makes 3 servings.

Tip: prepare vegetables; cover and chill until ready to use.

Questions? Email Julie Levanway.

Follow Julie on Twitter: www.twitter.com/FreshFrTheFlame.

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